SALT COD RECIPE N°5 . . . and 2-3 more to come (but most probably next winter). It’s cold out there and it’s going to get colder next week so just eat some POTAGE or STEW or a good thick SOUP now !
This is more of an early spring dish in Spain but salt cod is a staple for me (but you know that already). I still remember my mom’s egg-battered salt cod steaks served with a garlicky potato dip and of course there are a whole lot of other deep-fried cod recipes to think about too (and prepare, because thinking about it won’t make it magically appear on your plate).
In this day and age of refrigerators and freezers, people have put aside pickled, marinated , dried and/or salted foods. There’s no longer the need to go through all of that. We’ve got cold storage at home and supermarkets and shops seem to have stocks of everything all year round. Oh yeah, I almost forgot; everybody wants everything to be SUPER-FRESH (and who cares if it comes from the other side of the planet). It’s the new SUPER-LUXURY.
Curing and preserving foods in different ways, not only conserves them for much much much longer but develops and accentuates different flavors that otherwise would not exist nor could be highlighted and heightened. Think of olives, pickles, chutneys, jams, sausages, hams, anchovies, etc..
This dish is usually eaten on Good Friday in Spain, just before Easter, because there’s no red or white meat here, just fish (which is still meat you know, but anyways) & vegetables.
And that’s in 2 months !
Whaaaaat ???
WHY WAIT ? . . . :)
